Monday, February 1, 2010
Pork Tenderloin With Pear Chutney
Here's another variation for cooking a pork tenderloin in the slow cooker. Tonight I substituted a jar of pear chutney for the orange marmalade in this version and omitted the country-style Dijon mustard. Any flavor of chutney would work; I had pear on hand that I purchased from www.boiledpeanuts.com, and it was the perfect complement to the meat. I served the sliced tenderloin with Brussels Sprouts With Bacon, Sweet Potato Hash Browns, and Baked Apples. Andy and his dad gave dinner two thumbs up. Enjoy!